Gluten Free Chocolate Banana Blender Muffins

You guys, I found the it. The EASY simple muffin recipe that hits the spot. Full disclosure, I am recovering carb addict. In my early years I was a self proclaimed vegetarian that didn't eat vegetables. AKA I was a processed food addict. I have NO doubts the years and years of shoveling all things bread into my mouth contributed to my cancer. ( 5 years cancer free now!).

Now that I am healthy and look at food as fuel.

I still love carbs.

I just LEARNED how to make them HEALTHY and just as scrumptious. 

Please don't get it twisted ... this equates to hours and hours of countless failed recipes that I would not pass on to you. So if I share it, it means its THAT good. This is one of those times. 

BEST PART IS....

They are so damn easy. 

Put it all in a blender, blend. Pour. BOOM! 

PLUS these are naturally gluten free, naturally refined sugar free, FULL of protein and FUEL for your body. Popping one of these muffins in the morning will set you up for success!!!

Serves 12 - 1 Muffin each 

and if you are on my nutrition program it breaks down to 1 YELLOW , 1/2 RED, 1/2 PURPLE.

If you are NOT on my nutrition program... it is time to get on it! Send me an email and I will send ya over info!

In the meantime make these for your family and ditch the store bought crap that causes cancer. #sorrynotsorry 

Gluten Free HIGH Protein Chocolate Banana Blender Muffins

Nonstick cooking spray optional
1 cup (2%) plain Greek yogurt
3 Tbsp. raw honey
2 large very ripe bananas cut into chunks
2 large eggs
½ tsp. pure vanilla extract
2 cups old-fashioned gluten free rolled oats
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
⅔ cup chopped raw walnuts
12 Tbsp Chocolate chips ( I use enjoy life foods)

Instructions
Preheat oven to 350° F.

Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, salt, and walnuts in Blender. Cover and blend until smooth, scraping once or twice, as needed.

Evenly divide batter among prepared muffin cups. 

Sprinkle 1 Tbsp Chocolate chips on each muffin cup.

Bake 22 to 25 minutes, or until tester inserted into the center comes out clean.

Gluten-Free Pumpkin Struesel Muffins

1K+ 

  Today I am re-treating you to these scrumptious muffins. A year ago I was asked to try out for the American Baking Competition. I made these muffins and made it through with flying colors. The judges could not believe that these were gluten-free. Even though I made the cut,  In the end it would have meant way too much time away from my family, so I didn't do the show.  However, I do have bragging rights that these muffins beat out thousands of regular gluten filled goodies. 

Make them. You won't be sorry. 

Gluten-Free Pumpkin Struesel Muffins 
adapted from The Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
6 ounces of chopped white chocolate
½ teaspoon ground cinnamon

For the Muffins:
1 1/4 cups better batter gluten-free flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1/2 teaspoon ground ginger 
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup butter

2 Tbsp Canola oil
1 teaspoon vanilla extract

Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. 

Put the filling in a ziplock bag in the freezer while you prepare the muffins.

Preheat oven to 350 degrees F. 

Line a standard 12-cup muffin tin with paper liners; set aside.

Make the Streusel: In a medium bowl, use a fork to combine chopped white chocolate and cinnamon. Set aside.

Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

In a medium bowl, whisk together the sugar, pumpkin, eggs, butter, oil, and vanilla.

Pour the pumpkin mixture over the dry ingredients. Mix.

Pour batter into prepared muffin pan. 

Using a spoon, or finger, make the center of your muffins hollow. 

Divide the cold cream cheese mixture into each muffin.

Sprinkle the prepared streusel on top of each muffin. 

Bake until golden, for 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. 

I bet you can just taste it...Yum.

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Gluten Free, Grain Free Monterrey Jack Chicken Sandwich

We have been off any and all packaged food. That means pre-made bread too. I am just trying to cook everything myself so that I know each and every ingredient that goes into my body. Being sensitive to preservatives and chemicals they use to package food, I find I feel my best when I stick to whole foods that come from the organic market. 

It isn't an issue for me. Until I craved a good sandwich and there was no bread or wraps made. Then I did a calculation in my mind and realized it had been weeks since I had indulged in bread of any form. Not wanting to break my spree, I got busy to make a scrumptious mouth watering sandwich that was gluten-free and grain-free.  Boy was I successful! I am in love with a Chicken sandwich they serve at Cafe 21, so I decided to recreate it, gluten-free and grain-free.

This sandwich is mouth watering. I want another one right now. Enjoy!

Gluten Free Grain Free Jack Chicken Sandwich

Makes 4 sandwiches

Recipe by: Christi Silbaugh

For sandwich bread:

1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese

1 cup Parmesan cheese

2 eggs, beaten

2 tsp dried oregano

1 tsp crushed garlic

1/2 tsp garlic salt

olive oil

For Sandwich Filling:

1 onion

1 red pepper

3 garlic cloves, minced

1 boneless skinless chicken breast, or 6 tenders

1 tsp italian seasoning

salt and pepper to taste

1 cup shredded jack cheese

lettuce

For Greek Ranch:

1/2 cup plain greek yogurt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp parsley

1/4 tsp dill

Start out by making your healthy gluten-free, grain-free bread.

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

Prepare your baking stones, you will need 2, by topping with parchment paper.

In a medium bowl, stir together  cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands or spatula, pat out into sandwich bread shape.

Bake at 450 degrees for 15 minutes. Remove from oven.

Now it is time to stir together your greek yogurt and spices to make a healthy creamy yummy ranch spread for your sandwich. Simply add yogurt and spices to a small bowl and stir. 

Next cook up your chicken. 

Add a tablespoon of olive oil to a skillet. Salt and pepper your chicken and sprinkle with Italian seasoning. Cook over medium high heat until done. For me it was 5 minutes on the first side and 3 minutes on the other side. Set aside and chop up your red pepper and onion.

Mince your garlic. Add oil, onion, red pepper, garlic, salt and pepper to a skillet and cook until the onions are translucent. Just a few minutes. I like them to keep a crunch. 

Add your jack cheese. 

Cut up your chicken and assemble your sandwich. 

Spread some greek ranch spread on one side of the cauliflower bread.

Top with desired amount of lettuce. 

Top the other sandwich piece with 1/4 of the cheese, pepper, onion mixture. 

Top with chicken.

Put both sides together, and serve!

Simply divine. 

The bread keeps in the fridge in an airtight container for 3 days. 

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!

"Gluten-Free Made Easy" is available for sale at Barnes and Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Pumpkin Doughnut Muffins with Vanilla Glaze

I realize Halloween and Thanksgiving are over. But for us, that does not mean the end of pumpkin. I enjoy Pumpkin all Fall and Winter long. I made these muffins for my building staff and for the homeless. It makes walking outside so much more fun when I have something to hand out to those asking. If I gave them all money I would be bankrupt. I do give to various shelters, but this is something I can do to just produce a smile and calm a growling belly. 

I am excited to report today that without the frosting, these muffins are refined sugar-free. I received Monk Fruit In The Raw bakers bag, and could not wait to dig in. 

I have now used it in various cereals, desserts, and even in savory recipes.  This  zero-calorie, all-natural sweetener measures by the cup and the tablespoon just like sugar. In baked goods and desserts, Monk Fruit In The Raw Bakers Bag can easily replace half the sugar, saving calories and reducing carbs while still providing sweetness. 

Now you can go ahead and make the frosting for this out of Monk Fruit In The Raw too if you wish. When reading, I found they recommended a mixture of sugar and Monk Fruit In The Raw for best results. These turned out divine. I was happy to share and I got many many smiles. 

Enjoy!

Gluten-Free Pumpkin Doughnut Muffins with Vanilla Glaze
adapted from http://www.cookingclassy.com

2 1/2  cups gluten-free flour
1 tsp xanthan gum (omit if flour contains already)
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1 pinch ground cloves
1 1/4 cups canned pumpkin puree
1/3 cup plain Greek yogurt
6 Tbsp unsalted butter, softened
1/4 cup vegetable oil, divided
3/4 cup Monk Fruit In The Raw (you can use sugar if not worried about calories)
1/4 cup organic sucanat (dehydrated cane juice)
2 large eggs
1 tsp vanilla extract

Glaze
2 cups powdered sugar
2 1/2 - 3 Tbsp milk
1/2 tsp vanilla extract

Preheat oven to 400 degrees.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside.

In a separate mixing bowl, blend together pumpkin puree and Greek yogurt, set aside.

In another mixing bowl, using an electric hand mixer, whip butter, 1 Tbsp vegetable oil, monkfruit in the raw and sucanat ` on medium-high speed until pale and fluffy, about 3 - 4 minutes.

Blend in remaining 3 Tbsp vegetable oil. Mix in eggs on at a time blending just until combined after each addition and adding in vanilla with second egg. Using a rubber or silicone spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and fold (scraping along outsides and bottom of bowl) just until combined after each addition.

Divide batter among 12 paper lined muffin cups, filling each cup full.

Bake in preheated oven 17 - 20 minutes until toothpick inserted into center comes out clean or with a few moist crumbs. 

Allow to rest several minutes in muffin tin then transfer to a wire rack to cool 10 - 15 minutes.

In a small mixing bowl, whisk together powdered sugar, milk and vanilla and blend well. 

Dip and swirl tops of nearly cool muffins into glaze and allow excess to run off, then return upright onto wire rack and allow glaze to set at room temperature. 

Store in an airtight container (these are best served the day they are prepared).